Banana Carrot Coconut Breakfast Muffins

Preheat the oven to 375 degrees F (190 degrees C).

Place Oats (2 cups), Bananas (2), Carrot (1 cup), Coconut (2/3 cup), Whole Wheat Flour (1/2 cup), Flaxseeds (3 Tbsp), Salt (1 tsp), Ground Cinnamon (1 Tbsp), Ground Ginger (as needed), Water (1/2 cup), Unsweetened Almond Milk (1 cup), Agave Syrup (2 Tbsp), Vegetable Oil (2 Tbsp), and Chocolate Chips (to taste) in a blender and blend until smooth.

Spray your muffin pan and fill each muffin to the top rim. Bake for approximately 25 to 30 minutes.

Let cool.